tag:blogger.com,1999:blog-28856730197749413162024-02-07T22:26:18.180-08:00St. Luke's CooksEnter to Learn, Go Forth to Serve ... Delicious Food.Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2885673019774941316.post-14718704118315391802013-09-29T09:21:00.004-07:002013-09-29T09:39:27.652-07:00Spiced Lentil Soup with Beef<br />
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SLS Cookbook contributor Yasmin Assef notes that this recipe has been passed down from her mother to her. It's a favorite fall and winter meal and goes nicely with a warm, crusty loaf of Italian bread.</div>
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I particularly appreciated the warm and earthy undertones of cumin, cinnamon, and saffron in this soup, freshened up with coriander and lemon juice. Since I only had coriander seed, I crushed them in my mortar, and the light citrusy smell bloomed in my kitchen ... divine. To the soup, I added fresh chopped coriander (also known as cilantro) and parsley as a garnish. Perfect for lunch or dinner.</div>
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Notes: </div>
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1) I cut my veggies a little finer than the recipe indicated, because I started with baby carrots and then cut the celery to match. You can cut your veggies bigger.</div>
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2) If you happen to have some leftover pot roast, you can use it to give you a head start on the soup. If you don't have 2 lbs. worth of leftover beef, scale back the recipe accordingly. Skip the part of the recipe where you brown the beef, browning the onions and other aromatics. Add the cubed leftover beef with the tomatoes and spices, along with any pot liquor, and proceed with the recipe. The leftover beef may shred from being simmered a second time, but that's okay. If you want it to stay in more intact pieces, add the beef in the last 15 minutes of cooking; if you do that, you may want to substitute beef broth for some of the water, so the lentils and veggies absorb some beef flavor.</div>
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3) If you want to use pre-cooked lentils instead of starting from scratch, <a href="http://www.traderjoes.com/">Trader Joe's</a> in Darien, CT, by I-95 Exit 13, has excellent cooked lentils in the produce section. </div>
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4) If you are looking for a great local source for fresh and well-priced spices, please check out <a href="http://www.yelp.com/biz/penzeys-spices-norwalk">Penzeys Spices in Norwalk, CT</a>, near Stew Leonards. You can also <a href="http://www.penzeys.com/">order online</a> from Penzeys. For Indian and Middle Eastern Spices, <a href="http://www.patelbros.com/">Patel Brothers</a> in Norwalk, near Best Buy, is a great place too.</div>
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<b>Spiced Lentil Soup with Beef</b></div>
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Serves 6-8</div>
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1/4 cup olive oil</div>
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3 large onions, chopped</div>
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2 lbs. beef stew, cut into 1-inch cubes</div>
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2 medium carrots, sliced 1/4 inch thick</div>
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2 large celery stalks, sliced</div>
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5 large garlic cloves, finely chopped</div>
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1 35 oz. can Italian plum tomatoes, coarsely chopped with juice</div>
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2 quarts water</div>
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1 lb. lentils</div>
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2 bay leaves</div>
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1 cup finely chopped parsley</div>
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1 tsp. ground cumin</div>
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1 tsp. ground coriander</div>
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1/2 tsp. ground cinnamon</div>
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1 tsp. saffron</div>
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1 tsp. coarse sea salt or kosher salt</div>
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1 tsp. ground black pepper</div>
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1/4 cup fresh lemon juice</div>
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In a large (8 quart) pot, heat olive oil over medium heat. Add onions and beef. Cook about 8-10 minute, until the beef is browned. Add carrots, celery, and garlic; saute another 3 minutes, stirring constantly. </div>
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Stir in the tomatoes and their juice, water, lentils, garlic, bay leaves, parsley, cumin, coriander, cinnamon, saffron and salt. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours, or until the beef and lentils are tender. Add pepper, lemon juice, and more water if needed.</div>
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<br />Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-31851316852043993462013-09-28T11:44:00.001-07:002013-09-28T14:26:39.910-07:00Lisa's Crunchy Chicken Salad<div class="separator" style="clear: both; text-align: center;">
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Cate Berger, parent of Will Berger '19, shares this salad, a perennial favorite of the Rusticus Garden Club from Lisa Gerard of Pound Ridge, NY.<br />
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This salad is about contrasts: crispy noodles against tender shreds of chicken, the sweetness of sugar vs. the tartness of vinegar, the pungency of scallions a counterpoint to the neutrality of iceberg lettuce. When looked at in this way, the salad has endless variations and substitutions. You need only your imagination to jump from this starting point to a fresh salad that works year-round, from a light summer salad to a hearty winter offering.<br />
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Instead of lettuce or with lettuce: shredded napa cabbage, red cabbage, carrots, celery, kale, edamame.<br />
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Instead of ramen noodles: fried wonton strips, fried onions.<br />
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Instead of almonds: pecans, walnuts.<br />
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For sweetness: dried fruit, manadarin oranges, shredded mango.<br />
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For my salad, I added shredded carrots and dried cranberries for color and texture.<br />
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As for the salad dressing, you can start with a ratio of 1 part sugar to 2 parts vinegar, as is noted below. You can add a little sesame oil and/or soy sauce. A little mayo if you want it creamier. You can also add sriracha, a garlic-chili sauce to provide some heat. <br />
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Note: Take a look at Will's <a href="http://stlukescooks.blogspot.com/2013/09/egg-in-hole.html">Egg in the Hole recipe</a> for a great breakfast treat.<br />
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<b>Lisa's Crunchy Chicken Salad</b><br />
Serves 6<br />
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1 head iceberg lettuce, chopped and shredded<br />
6 green onions, chopped<br />
1 lb. chicken breasts, cooked and shredded<br />
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4 tbs. butter<br />
1-2 three oz. packages Ramen noodles (discard seasoning packets)<br />
2 tbs. sesame seeds<br />
1/2 cup sliced almonds<br />
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<u>Dressing</u><br />
1/4 cup vegetable oil<br />
1/4 cup (rice) vinegar<br />
2 tbs. sugar<br />
1 tsp. salt<br />
1/2 tsp. black pepper<br />
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Combine lettuce, green onions, and chicken in a bowl. Set aside. Break up ramen noodles, using 2 packages instead of 1 if you want more crunch. Preheat a skillet over medium heat. Melt butter in the skillet and add broken up noodles, sesame seeds and almonds. Stir until gold brown, careful not to burn the noodle mixture. Cool on paper towels. Please note that the noodle mixture can be made the day before and stored in an airtight container or Ziploc bag.<br />
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Whisk dressing together and toss with lettuce, chicken, and green onions. Just before serving, add crunchy noodle mixture and toss. Serve immediately.<br />
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Other SLS Cookbook Recipes which include crunchy ramen noodles:<br />
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Chinese Chicken Salad, p. 30<br />
Asian Slaw, p. 32<br />
Coleslaw Salad with a Twist, p. 33<br />
<br />Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-5243831809003645042013-09-28T10:22:00.000-07:002013-09-28T10:22:35.280-07:00Egg in the Hole<div class="separator" style="clear: both; text-align: center;">
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Will Berger '19 submitted this breakfast favorite to the SLS cookbook.<br />
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There's something very fun about eating an egg cooked within the circular confines of crispy buttered bread. Will recommends using the toasted circles for dipping into the warm yolk.<br />
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If you like your eggs more well-done, you can flip the egg/bread over and cook it some more.<br />
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Me? I'm an egg over medium gal, and pass me the Frank's Red Hot Sauce. A perfect meal.<br />
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<b>Egg in the Hole</b><br />
<i>Makes one sandwich or two single servings</i><br />
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2 slices bread<br />
Butter<br />
2 eggs<br />
2 1/2 inch biscuit cutter or top of a glass<br />
Salt and pepper<br />
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Butter both sides of bread slices. Using a biscuit cutter or top of a glass, cut a hole in the middle of each slice of bread. Put bread and cut circles int a medium hot frying pan and brown lightly on one side. Turn over bread when toasted on bottom side. Add a little butter into the empty center of the bread. Break an egg into each hole and cook. Carefully turn each egg/bread over with a spatula and fry to your liking. Salt and pepper to taste. Use circles for dipping.<br />
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<br />Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-1541185221522607212013-09-28T10:10:00.001-07:002013-09-28T10:11:18.958-07:00Dutch Puffed Apple Pancake<div class="separator" style="clear: both; text-align: center;">
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SLS Cookbook Contributor Amy Powless, Parent 2016 and 2018, notes that they always have a Granny Smith apple on hand -- just in case the craving strikes.<br />
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I can see why. The puffed pancake is easy to make, fun to watch as it puffs up in the oven, and deliciously sweet and tart from the apples and dried cranberries. A great weekend breakfast or brunch offering.<br />
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<b>Dutch Puffed Apple Pancake</b><br />
Serves 4<br />
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1/4 cup (1/2 stick) unsalted butter<br />
1 large Granny Smith apple, peeled, seeded, and thinly sliced<br />
4 large eggs<br />
1 cup whole milk<br />
2/3 cup all-purpose flour<br />
2 tbs. sugar<br />
1 tsp. vanilla extract<br />
1/4 tsp. ground cinnamon<br />
1/8 tsp. salt<br />
1/2 cup dried cranberries<br />
Non-stick vegetable oil spray<br />
3 tbs. packed brown sugar<br />
Maple syrup, warm, for serving<br />
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Preheat the oven to 425 degrees F.<br />
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Melt butter in a 9" inch glass pie dish or cast iron skillet. Arrange the apple slices evenly over the butter. Bake the apples until they begin to soften, about five minutes. Meanwhile, using an electric mixer or whisk, beat eggs, milk, flour, sugar, vanilla, cinnamon, and salt in a large bowl to blend.<br />
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Remove the pie dish or skillet with the semi-baked apples from the oven and either take a heat-proof silicone pastry brush and brush the melted butter up and around the interior sides of the pie dish/skillet or spray the interior sides with non-stick vegetable oil spray. Pour in batter and sprinkle dried cranberries evenly across the batter. Sprinkle the brown sugar evenly over the batter as well and put back in the oven. Bake until the center is set and the edges are puffed and slightly browned, about 20-25 minutes. Serve immediately with warm maple syrup.<br />
<br />Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-29997635753013990842013-09-22T15:01:00.002-07:002013-09-22T18:56:56.695-07:00Daddy's Famous Waffle/Pancake Batter<div class="separator" style="clear: both; text-align: center;">
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Every time I see Glenn Finley, I feel happy. He is always cheery and smiling. He loves food!<br />
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I'm not surprised that his daughters named his pancake and waffle recipe, "Daddy's Famous Waffle/Pancake Batter." I can imagine them laughing in the kitchen, as they enjoy these tender pancakes made by their awesome dad.<br />
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<b><b>Daddy's Famous Waffle/Pancake Batter</b></b></div>
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Serves 4<br />
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<u>Dry ingredients</u><br />
1 cup flour<br />
1 tsp. baking powder<br />
1 pinch salt<br />
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<u>Wet ingredients</u><br />
1 cup skim milk<br />
1 tbs. vanilla extract<br />
1 egg<br />
3 tbs. maple syrup<br />
3 tbs. butter melted with 1 tbs. canola oil<br />
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Mix dry ingredients together in one bowl and wet ingredients in another bowl. Combine both together, mixing until just incorporated. There should still be lumps of flour. Let stand 5 minutes.<br />
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For waffles: Cook waffles according to the instructions of the waffle maker.<br />
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For pancakes: Preheat 10- or 12-non-stick inch skillet over medium heat. Add a little butter or oil to the skillet. Add 1/4-1/3rd cup batter to the skillet for each pancake. Cook over medium heat until edges of the pancakes are dry and the top is bubbled and almost cooked. Flip over and cook an additional 2 minutes.<br />
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Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-77488014758312363082013-09-22T14:50:00.001-07:002013-09-22T17:48:24.664-07:00Ninette's Award-winning Chili<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Even though I am Filipino and have never lived in
Texas, I have the odd accomplishment of winning two chili cook-offs with two
different chili recipes. I developed this chili recipe for my colleague Sam
Gaudet, who entered a chili contest with it and took home first prize. Simpler
than the <a href="http://bigboldbeautifulfood.blogspot.com/2009/09/go-hot-or-go-home-beef-chili.html">smoked chili</a> I did for SLS’ first “Go Hot or Go Home” Chili Cook Off in
2009, it still has some of my signature ingredients: bacon, beer, and
chocolate, which add a deep, smoky flavor.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Ninette's Award-Winning Chili</b><o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">7 slices bacon, chopped<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 ½ lbs – 3 lbs. ground beef</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 medium-large onions, minced</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4-5 garlic cloves, minced</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spice mix:<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">--½ tsp. cinnamon<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">--4 tbs. chili powder<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">--2 tbs. cumin<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">--2 tsp. dried oregano<o:p></o:p></span></div>
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<o:p><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></o:p><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 28 oz. can crushed tomatoes (NOT puree) or 2 14.5
oz. cans Hunts fire-roasted tomatoes (if you use the latter, take one of the
smaller cans and puree the tomato chunks in a small food processor or blender;
use the other can as is).</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. Sanka or ½ cup coffee<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup beef broth</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 Guinness beer</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ tsp. liquid smoke</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2-3 tsp. kosher salt</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">½ square unsweetened chocolate</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat a Dutch oven over medium-high heat.<span style="mso-spacerun: yes;"> </span>Add ground beef.<span style="mso-spacerun: yes;"> </span>Saute until browned.<span style="mso-spacerun: yes;"> </span>When the ground beef is cooked, drain
oil from the beef in a colander placed in a plate or bowl large enough to hold
the excess oil.<span style="mso-spacerun: yes;"> </span>Leave there for
the moment.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In the same Dutch oven you used to cook the
ground beef, render bacon until crisp over medium-low heat. Remove the
cooked bacon from the Dutch oven with a slotted spoon and place on top of the
cooked ground beef. Keep the equivalent of three tablespoons of bacon fat in
the Dutch oven. Remove the rest and discard.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add onions to the bacon fat you left in the Dutch
oven, and sauté for 5 minutes over medium-low heat. Add garlic and spice
mix. Turn heat to low and cook until onions are translucent, another
couple minutes. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add reserved cooked beef and bacon to the
onion-spice mixture in the Dutch oven.<span style="mso-spacerun: yes;">
</span>Add 2 tsp. of kosher salt, the crushed tomatoes, beef broth, beer, Sanka
or coffee, and liquid smoke to the Dutch oven and mix everything together.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bring to a low simmer and cook for two hours to
develop the chili’s flavor.<span style="mso-spacerun: yes;"> </span>Check
on the chili and stir occasionally, so that it stays at a low simmer. If toward
the end of the cooking time, your chili is “soupy,” you can bring the chili to
a medium simmer and simmer until it’s thicker.<span style="mso-spacerun: yes;"> </span>Conversely, if the chili is getting too thick, add back some
water, so that it’s the consistency that you like.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix in chocolate in at the end.<span style="mso-spacerun: yes;"> </span>Taste and adjust seasoning, adding more
salt if necessary. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy with your favorite
fixings.</span><span class="Apple-style-span" style="font-family: Arial;"><o:p></o:p></span></div>
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Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com2tag:blogger.com,1999:blog-2885673019774941316.post-78762680548594801812013-09-22T12:43:00.000-07:002013-10-01T08:55:01.308-07:00Asparagus & Ricotta Toasts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCieb-A2CWQDYlLWpY7dwONYTxIvc-7_G0iADh8PIRWk_qm9qpS6oTSCN3KvS7RYkwFyTjeVnLhTHi-WDF_uvns1gSS2erUCXgue_q8xBoIkg9vdQEKEifMgXjYhQIuKKBTrCO0kuCpI/s1600/asparagus+&+ricotts+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCieb-A2CWQDYlLWpY7dwONYTxIvc-7_G0iADh8PIRWk_qm9qpS6oTSCN3KvS7RYkwFyTjeVnLhTHi-WDF_uvns1gSS2erUCXgue_q8xBoIkg9vdQEKEifMgXjYhQIuKKBTrCO0kuCpI/s400/asparagus+&+ricotts+3.JPG" width="400" /></a></div>
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<br />
It seems fitting to kick off my "Cook from the St. Luke's Cookbook" series with one submitted by Rachel Wagle, who led the cookbook charge.<br />
<span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif;"><br /></span>
Rachel wrote that this appetizer is a huge hit in her house and a favorite appetizer for dinner parties. Elegant and colorful, yet easily made, it's a lovely starter to a fun evening with friends.<br />
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One bite of the crisp toast, lemony asparagus, and milky ricotta, and you'll be hooked.<br />
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<span style="font-family: Times, Times New Roman, serif;"><b><a href="http://www.foodandwine.com/recipes/asparagus-and-ricotta-toasts">Asparagus & Ricotta Toasts</a> (from Food and Wine Magazine)</b></span><br />
Serves 8<br />
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<span style="color: #201f1e; font-family: Times, 'Times New Roman', serif; line-height: 21px;">2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing</span><br />
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<section class="recipe-section recipe-section-notes" style="box-sizing: border-box; color: #201f1e; line-height: 21px; margin: 0px 0px 1.54em; padding: 0px;"><div style="box-sizing: border-box; margin-bottom: 1em; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif;"><span itemprop="ingredients" style="box-sizing: border-box; margin: 0px; padding: 0px;">8 slices packaged thin white bread</span><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /><span itemprop="ingredients" style="box-sizing: border-box; margin: 0px; padding: 0px;">3/4 pound pencil-thin asparagus, cut into 2-inch lengths</span><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /><span itemprop="ingredients" style="box-sizing: border-box; margin: 0px; padding: 0px;">Salt and freshly ground pepper</span><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /><span itemprop="ingredients" style="box-sizing: border-box; margin: 0px; padding: 0px;">2 teaspoons fresh lemon juice</span><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /><span itemprop="ingredients" style="box-sizing: border-box; margin: 0px; padding: 0px;">1/4 teaspoon finely grated lemon zest</span><br style="box-sizing: border-box; margin: 0px; padding: 0px;" /><span itemprop="ingredients" style="box-sizing: border-box; margin: 0px; padding: 0px;">1/2 cup fresh ricotta (5 ounces)</span></span></div>
<div style="box-sizing: border-box; margin-bottom: 1em; padding: 0px;">
<span style="line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 350° and lightly brush a baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with oil and toast for about 15 minutes, until lightly golden and slightly crisp.</span></span></div>
<div style="box-sizing: border-box; margin-bottom: 1em; padding: 0px;">
<span style="line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Meanwhile, in a medium skillet, heat the 2 tablespoons of olive oil. Add the asparagus, season with salt and pepper and cook over high heat, stirring occasionally, until crisp-tender, about 1 minute. Add the lemon juice and let cool slightly.</span></span></div>
<div style="box-sizing: border-box; margin-bottom: 1em; padding: 0px;">
<span style="line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">In a small bowl, stir the lemon zest into the ricotta and season with salt and pepper. Spread the lemon ricotta on the toasts and top with the asparagus. Drizzle with oil and sprinkle with salt. Serve right away.</span></span></div>
</section><br />
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*****</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4_-U69d9bojifFA8GGKuzhuyBKPKTpuUIM5lNCMhEKw4gk93qFoTc5nmhxQimfUbQeIP8usq9TMqQInF3AQE5jJLxzarzJd9JcK_SR9kxILvetUl1OAdxskmTZGpD4w28j1fJ-ux2WA/s1600/Wagle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4_-U69d9bojifFA8GGKuzhuyBKPKTpuUIM5lNCMhEKw4gk93qFoTc5nmhxQimfUbQeIP8usq9TMqQInF3AQE5jJLxzarzJd9JcK_SR9kxILvetUl1OAdxskmTZGpD4w28j1fJ-ux2WA/s320/Wagle.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>SLS Cookbook Contributor Rachel Wagle and her family</i></td></tr>
</tbody></table>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<br />
<span style="font-family: Times, Times New Roman, serif;">Friends recommended the Wagles to SLS. What struck them most during their initial visit w<span style="background-color: white; color: #222222;">as the positive learning environment. </span></span><span style="background-color: white; color: #222222; font-family: Times, 'Times New Roman', serif;">"Kids and teachers seemed truly engaged and locked in to learning but in a very content, collaborative and productive way. It’s hard to explain really," Rachel says, "I just remember a vivid visual of happy, truly happy, faces all around."</span><br />
<span style="color: #222222; font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #222222;">Fast forward, and the Wagles have been an integral part of the SLS community for years. Rachel notes, "Our boys have met incredible friends as well as teachers and staff, creating memorable moments and experiences they will take away with them for a lifetime. These are lifelong connections/foundations that have fostered their growth and will continue to do so. The school is truly special and has touched on a balance of rigorous academics and <b>strong</b> community.</span><span style="background-color: white; color: #222222;">"</span></span><br />
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</section>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-29473274950808608472009-12-11T04:57:00.001-08:002013-09-22T17:45:58.851-07:00Julia's Cookie Swap 2009<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HCVict3WgInb2kl4JsQ3eAoTo2RXrZ-IakBgPqIWJMgYtHUxxF_tigV1tLzbjad46v-IabuOZq6r5ECGaSlgPh0L_aTnBSJPc-IRzpRro5Wp_eow_Ojcg9npQh9u6JEomYFQMhzFIWqv/s1600-h/cookie+swap+056.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768744107657890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HCVict3WgInb2kl4JsQ3eAoTo2RXrZ-IakBgPqIWJMgYtHUxxF_tigV1tLzbjad46v-IabuOZq6r5ECGaSlgPh0L_aTnBSJPc-IRzpRro5Wp_eow_Ojcg9npQh9u6JEomYFQMhzFIWqv/s400/cookie+swap+056.jpg" style="cursor: hand; display: block; height: 356px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
I know the holiday vacation is just around the corner when I find myself in front of Julia's fireplace, laughing with my female colleagues at the annual "Ladies' Auxiliary" Cookie Swap.<br />
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Julia, who's been a <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/galley-kitchen-cooking-with-julia.html">guest blogger</a> here, is a super woman. She's a top producer at work. Her kids are smart <em>and</em> nice. She manages to cook for her family every night. And she's kind enough to invite her co-workers over every year to share some good cheer at her lovely 18th century home.<br />
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She sends out an invitation with this type of picture to get us in the mood to put our aprons on:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64Ekethvv8xWkP39w7WwIoMEBdfVkDrbjSeyPBymu4nyt7zkoF-wiKSPixUts4-ZzGwdBlwOxEtKedTF7UClLqgUkpGVCn8r0-PDkZ3dFTQvJ_nSiygSfYZiA9kju5bYeqqvBGv6MoubM/s1600-h/50s+picture"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413765612795852546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64Ekethvv8xWkP39w7WwIoMEBdfVkDrbjSeyPBymu4nyt7zkoF-wiKSPixUts4-ZzGwdBlwOxEtKedTF7UClLqgUkpGVCn8r0-PDkZ3dFTQvJ_nSiygSfYZiA9kju5bYeqqvBGv6MoubM/s400/50s+picture" style="cursor: hand; display: block; height: 305px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> Can you tell Julia teaches anthropology and about the cultures of LONG AGO?<br />
<br />
Despite the lack of lipstick and perfect hair, we come from work with our cookies in boxes, Ziplock bags, aluminum containers, and trays. Some of us have our kids in tow. Others bring appetizers, like Ruth's mexi-dip (my favorite!) or Kelly's baked brie, to join the spiral ham and lentil-chestnut dip at Julia's dining room table.<br />
<br />
While we gather in the living or dining room, the cookies hang out in the kitchen, a merry crew of balls, filled tarts, sharply cut shapes and gentle mounds. Studded with nuts or candies, flavored with chocolate or rum, the cookies are as diverse as the cooks who made them.<br />
<br />
What a lovely tray of cookies we all can bring home, along with fond memories of our annual get togethers at Chez Julia's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyHWMNxqXOb6lCCKOBH1QXhAwI76qwnFgCHSaXi0jIZovmboDS5LY89gLB5rOJtFJ0EGfej5OZ9eItdZrweyxlKe5Z7ZQT-9U7WJXumhwp-HBQdTzRwgnKQK_7a9Vrn6JE-LipDuTC11L/s1600-h/cookie+swap+058.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768738718309522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyHWMNxqXOb6lCCKOBH1QXhAwI76qwnFgCHSaXi0jIZovmboDS5LY89gLB5rOJtFJ0EGfej5OZ9eItdZrweyxlKe5Z7ZQT-9U7WJXumhwp-HBQdTzRwgnKQK_7a9Vrn6JE-LipDuTC11L/s400/cookie+swap+058.jpg" style="cursor: hand; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<strong>Cookie Swap 2009</strong><br />
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Below are the cookies that my friends brought to the swap. I'll be posting the recipes over the next few days. Enjoy!<br />
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<a href="http://bigboldbeautifulfood.blogspot.com/2009/11/cookie-swap-almond-chocolate-toffee.html"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413773581421734482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKpQk5OL4kZ-M0Ki_1DTA0Xjs74MNY5tKFdtqgzipPwxzwW4YZ-gFMjdZEPdGBM1p-xQJ3jMqNp3dK5Q2FHn-KEy0Lq2n2PAL27dcB_68SfEp6xEisyvE08hY_mdGoucEGCDn2AbhSFhB/s400/Bark+003-1.jpg" style="cursor: hand; display: block; height: 351px; margin: 0px auto 10px; text-align: center; width: 400px;" /> Ninette's Chocolate Almond Toffee Bark</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvdHbNXkb-1FMywR6r087Jiz5TZbWZ9oaTJwunUCm1FnrsakowvB2rxU3ieMKE5afpizqK6JnQquFI1p79Lm_9pKqEVMNAm96eg73NKsR_HpnI4KupsLNp0hVRZzc3hzYDtECZHyYERYA/s1600-h/cookie+swap+047-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413773577316892146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvdHbNXkb-1FMywR6r087Jiz5TZbWZ9oaTJwunUCm1FnrsakowvB2rxU3ieMKE5afpizqK6JnQquFI1p79Lm_9pKqEVMNAm96eg73NKsR_HpnI4KupsLNp0hVRZzc3hzYDtECZHyYERYA/s400/cookie+swap+047-1.jpg" style="cursor: hand; display: block; height: 391px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Sheena's Scottish Shortbread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygoVN6BSN5a-dXyLFEfovJrxHMCrnbKMKqJNQ3YRL4eiPFndzXE-qPUxnl8RXjNHulmn_1_AMnx2b463O3nO__aehHM6RIpYMtz8zp0azvZ5DpMGmMk3R8i62vD7h3zHwjM4gkp19M8EU/s1600-h/cookie+swap+040.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413773566816728834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygoVN6BSN5a-dXyLFEfovJrxHMCrnbKMKqJNQ3YRL4eiPFndzXE-qPUxnl8RXjNHulmn_1_AMnx2b463O3nO__aehHM6RIpYMtz8zp0azvZ5DpMGmMk3R8i62vD7h3zHwjM4gkp19M8EU/s400/cookie+swap+040.jpg" style="cursor: hand; display: block; height: 378px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Elizabeth's Granny's Sugar Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLRGzPbT01WWMwWvL70yrNNAsE7NRABRLSGHKIUPJ2dy_PDBrIWwNWrVCagmaaWihrWNKxC-iJBkpU2zqpyQhyo0oZQAMSkLTe1Fi-R2CXJXABHx5nW5pGee-y7z9vR9QI06mm0fnAK2j/s1600-h/cookie+swap+033.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413773561363067762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLRGzPbT01WWMwWvL70yrNNAsE7NRABRLSGHKIUPJ2dy_PDBrIWwNWrVCagmaaWihrWNKxC-iJBkpU2zqpyQhyo0oZQAMSkLTe1Fi-R2CXJXABHx5nW5pGee-y7z9vR9QI06mm0fnAK2j/s400/cookie+swap+033.jpg" style="cursor: hand; display: block; height: 358px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Kate's Ginger Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5H6KAdI8RhshyphenhyphenJlyPrT_zskbMEzpdsnNpBhOT8tXEU_pORWCFUC6gk5C3Wg-GB09lI9jHTe51pBtsyQ3JAPJyD_PGE2ZZrreo2Au2JWzRZ1BC2COA0Axmbayn-asRr7_UmPNDDzfyI74/s1600-h/cookie+swap+027.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768505477258610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN5H6KAdI8RhshyphenhyphenJlyPrT_zskbMEzpdsnNpBhOT8tXEU_pORWCFUC6gk5C3Wg-GB09lI9jHTe51pBtsyQ3JAPJyD_PGE2ZZrreo2Au2JWzRZ1BC2COA0Axmbayn-asRr7_UmPNDDzfyI74/s400/cookie+swap+027.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Elaine's Buckeye Balls<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7t7ljmBzs0UmhcyMIppX4TgajuYR8EZsLPjZIL8sJhf_SsxcRHFgRlPSBShr-ZSmoniGVODvwTSyp6VwvNbXu89Ne7EX5tntaN9nvkZRbvXbmZzWyyIRdeaYIVRslN_vnClD8o_oJqXRW/s1600-h/cookie+swap+079.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413774854239407906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7t7ljmBzs0UmhcyMIppX4TgajuYR8EZsLPjZIL8sJhf_SsxcRHFgRlPSBShr-ZSmoniGVODvwTSyp6VwvNbXu89Ne7EX5tntaN9nvkZRbvXbmZzWyyIRdeaYIVRslN_vnClD8o_oJqXRW/s400/cookie+swap+079.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 384px;" /></a><br />
Elaine's Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkD6aFl_LBsJ2MDCdoM5hCjf9cmyixwp7_gWtczDMFtXHd6_flgHPieXjCrMj3slAjO1tjn-6NjywkGPEz56_2DMfYBLlyy1lP7f9sS-NQzhYVNIyFjBls8TCZVbbedy4kI6EVtkumNz7/s1600-h/cookie+swap+020.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768501110822946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkD6aFl_LBsJ2MDCdoM5hCjf9cmyixwp7_gWtczDMFtXHd6_flgHPieXjCrMj3slAjO1tjn-6NjywkGPEz56_2DMfYBLlyy1lP7f9sS-NQzhYVNIyFjBls8TCZVbbedy4kI6EVtkumNz7/s400/cookie+swap+020.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 396px;" /></a><br />
Nancy's <a href="http://www.marshmallowfluff.com/pages/never_fail_fudge.html">Fudge</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskUdEGQGmWZLgrowAidzF7Gz8OvziC70lm61qvDI9NUDXlhZ8BRzAEOlwGrXny9LEQ7CR6x80qD2HY0PolBkjEIieBnV_Jrm2GKKV78IaR91kUyU3ZEJY987AIgdbb-K23ttSOqCTic1L/s1600-h/cookie+swap+001.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768493787544018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskUdEGQGmWZLgrowAidzF7Gz8OvziC70lm61qvDI9NUDXlhZ8BRzAEOlwGrXny9LEQ7CR6x80qD2HY0PolBkjEIieBnV_Jrm2GKKV78IaR91kUyU3ZEJY987AIgdbb-K23ttSOqCTic1L/s400/cookie+swap+001.jpg" style="cursor: hand; display: block; height: 312px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Ruth's Florentine Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrcbEIOjbmbi1j8_7w3oWSbKb9k6MxUue1ClQ5kxn7eqr1IqoJkRN_o3dneu_DiBVMCSLuLXKsxgyw8JVtwdcDST3fsOPYEd0IFyBuZ8CK1f61UGPMgiSap6lam4ltF7WhTYsTaS8iUgc/s1600-h/cookie+swap+014.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768493659231442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrcbEIOjbmbi1j8_7w3oWSbKb9k6MxUue1ClQ5kxn7eqr1IqoJkRN_o3dneu_DiBVMCSLuLXKsxgyw8JVtwdcDST3fsOPYEd0IFyBuZ8CK1f61UGPMgiSap6lam4ltF7WhTYsTaS8iUgc/s400/cookie+swap+014.jpg" style="cursor: hand; display: block; height: 325px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Kelly's Pignoli Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uhyphenhyphen3A1CppGA6zrYnMxjTpFcQFhaKMzDjc90G3LgTg0FrBMjXC81sc_g0eUWRjKtLrjurz5SjSilUdQr_1jWdvH9mqWBd5IfpoMVMBCUC3OD8XN_enoj6EcfMdD60nUPZly8dwuIo7BdE/s1600-h/cookie+swap+006.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413768488538758034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uhyphenhyphen3A1CppGA6zrYnMxjTpFcQFhaKMzDjc90G3LgTg0FrBMjXC81sc_g0eUWRjKtLrjurz5SjSilUdQr_1jWdvH9mqWBd5IfpoMVMBCUC3OD8XN_enoj6EcfMdD60nUPZly8dwuIo7BdE/s400/cookie+swap+006.jpg" style="cursor: hand; display: block; height: 395px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Julia's Christmas Raviolis (with Andes Thin Mints)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyPdco_tpePgCWVKfU8xbdDNzX-pII1fKbPmpQcO5TgdUVkQNeNqKrIxhPA8ZpZbJ089VZNB-qf0Iz1LnMS9DJA8JKWzCT8veTxjxnnSfV4kIyHAeer2PP1CGOba8kV3_osv55r1SLiCc/s1600-h/cookie+swap+070-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413774846098777826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkyPdco_tpePgCWVKfU8xbdDNzX-pII1fKbPmpQcO5TgdUVkQNeNqKrIxhPA8ZpZbJ089VZNB-qf0Iz1LnMS9DJA8JKWzCT8veTxjxnnSfV4kIyHAeer2PP1CGOba8kV3_osv55r1SLiCc/s400/cookie+swap+070-1.jpg" style="cursor: hand; display: block; height: 398px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Tish's <a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=5191">Peanut Butter Blossoms</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEZopQUmPAeZkJoifY50mXlsOFDy3W7H7BQcXhvWrVZRG-EhFJY371GDGNh3CHNCfi_oeOW1N8XOyMag9T2OwpezCfzo_YWQzr-vWlaUfhIYp9-8snMqgCkCUIiD_Gq73sIjUpE14j8kf/s1600-h/cookie+swap+065.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5413774844775491906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEZopQUmPAeZkJoifY50mXlsOFDy3W7H7BQcXhvWrVZRG-EhFJY371GDGNh3CHNCfi_oeOW1N8XOyMag9T2OwpezCfzo_YWQzr-vWlaUfhIYp9-8snMqgCkCUIiD_Gq73sIjUpE14j8kf/s400/cookie+swap+065.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 398px;" /></a><br />
Desiree's Pecan TartsNinettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com3tag:blogger.com,1999:blog-2885673019774941316.post-2103108274716323802009-10-21T20:08:00.000-07:002013-09-22T17:46:08.064-07:00Go Hot or Go Home Beef Chili<div>
<u><span style="color: blue;"></span></u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRcXIqx6-COhy843jLeNDt02S8-bsxmyaAcEFYIVUdaG1ptA9YTQ55qjA4ZYBNG9BJcW1RRLL4FxZ8ybEY_qathoPubapSXuA-3jC0lQyRvbJ3nDTiaAH76LmCJcE7m9gUFumds6q4ver/s1600-h/Chili+007-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5393333602251455650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRcXIqx6-COhy843jLeNDt02S8-bsxmyaAcEFYIVUdaG1ptA9YTQ55qjA4ZYBNG9BJcW1RRLL4FxZ8ybEY_qathoPubapSXuA-3jC0lQyRvbJ3nDTiaAH76LmCJcE7m9gUFumds6q4ver/s400/Chili+007-1.jpg" style="cursor: hand; display: block; height: 330px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Serendipity. This is what happened when Corey, a new faculty member, happened to mention his past experience starting a BBQ club at school, to Mike, a hardcore Q-er. Mike mentioned it to me, and we hatched the idea of doing a smaller test of the idea at school -- a chili cook off at Homecoming.<br />
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I talked to a few other fellow foodies, including Kate, whose <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/amish-friendship-bread.html">Amish friendship bread</a> gets a lot of hits on this site, and Julia who's been featured here several times. Before you knew it, we had a full-fledged cook off planned, including a logo, nicknames, and a lot of smack talk among the six contenders. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBI5-zxQKuRY96uguVMWnK5k0cZpcVQrb9IYg5rALKdCUfXS5OPE_5wM0jGvtBvdruAjEWTwzcRoYRk8uHA5I3EHL3gSUNMcIlLCr5j0Enp5Ket3n7pEPIOS8Lo20Iefwv0pgJljvClQRe/s1600-h/Chili+Cookoff+1+sans+Desiree+Crop+Small.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5393739374952743874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBI5-zxQKuRY96uguVMWnK5k0cZpcVQrb9IYg5rALKdCUfXS5OPE_5wM0jGvtBvdruAjEWTwzcRoYRk8uHA5I3EHL3gSUNMcIlLCr5j0Enp5Ket3n7pEPIOS8Lo20Iefwv0pgJljvClQRe/s400/Chili+Cookoff+1+sans+Desiree+Crop+Small.jpg" style="cursor: hand; display: block; height: 326px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <em><span style="font-size: x-small;">The good lookin' chili crew with aprons made with a logo designed by Julia, who has been a guest blogger here. Check out her post on </span></em><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/galley-kitchen-cooking-with-julia.html"><em><span style="font-size: x-small;">galley cooking</span></em></a><span style="font-size: x-small;"><em>. </em><em>Photo credit: Jeorge Yankura.</em></span><br />
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For my first cook off, I decided to use my new, favorite toy.<br />
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Can you guess?<br />
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The Big. Green. Egg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn70TeTgNhfsQN0V0m9vmmYiuo-1zIxh-Dcn4ARJX37cxZ-KCcznwggGjA40-baROW5tFBjcc0Cr6m_EC_wEiyiz3lBkg1adVwZk3CskK12kVG5fbjgHeM_iAz1_RnMR31dbjaX1jJB3t/s1600-h/Hickory+spareribs+001.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339919285276690034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggn70TeTgNhfsQN0V0m9vmmYiuo-1zIxh-Dcn4ARJX37cxZ-KCcznwggGjA40-baROW5tFBjcc0Cr6m_EC_wEiyiz3lBkg1adVwZk3CskK12kVG5fbjgHeM_iAz1_RnMR31dbjaX1jJB3t/s400/Hickory+spareribs+001.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 267px;" /></a><em><span style="font-size: x-small;"> </span><span style="font-size: x-small;">The Big Green Egg</span></em><br />
By cooking my regular multi-chile chili in the Big Green Egg, I added the flavor of mesquite smoke and the memory of many a campfire over which the old cowboys cooked their chili.<br />
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I won ... by a mere two votes, and the chilis were all within five votes of each other. Second place went to Corey, who created an intriguing sausage veggie chili with a little maple syrup to act as a counterpoint to the heat of chili powder.<br />
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All the chilis were excellent. Kate used TVP to make a vegetarian chili, so that most people didn't know it was meatless. Julia used Mexican cinnamon as her secret ingredient. Desiree created the best texture I've ever noted in chili by browning her meat cubes in flour, like beef stew. Mike, whose cooking mind works very similarly to my own, softened dried chili pods in hot water and then pureed them. He also made use of chilis from <a href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">Penzey's Spices</a>, of which I'm a big fan.<br />
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I like a chili that is deep and flavorful, with layered flavor components. It's taken me years to get my chili where it is now, and I'm sure it will keep evolving. That said, there are certain constants for me in chili:<br />
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1) <strong>Beef.</strong> Maybe I'll get to making other meat chilis, but beef is it for me. Sometimes I cube it. Sometimes I use ground beef. It depends how lazy I'm feeling. Cubed is more authentic but ground beef is definitely more convenient. My friend, Andy Pforzheimer who owns the <a href="http://www.barcelonawinebar.com/">Barcelona</a> chain (this is a must-try restaurant if you haven't been there), has a friend who uses short ribs as his chili meat.<br />
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2) <strong>Smoky, deep, rich undertones.</strong> I use bacon, Guinness beer, beef broth, coffee, and semisweet chocolate to complement the dried chilis. Sometimes, I don't use all of these, depending on what I have in the pantry, but I believe these ingredients are why people ask for my chili recipe. If this were music, this chili is definitely in the bass section, no question.<br />
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3) <strong>Tomatoes and acidic components.</strong> If I use ingredients to bring out the smoky flavors of the chili, I firmly believe in the importance of the acidic to provide contrast. I know traditionalists don't use tomatoes, but I do, both diced and crushed, and depending on how the chili is going, I've been known to add <a href="http://www.ortega.com/products/chiles.asp">Ortega's diced green chilies</a>, <a href="http://www.franksredhot.com/">Frank's red hot sauce</a>, salsa, Trader Joe's salsa verde or even ketchup to brighten up the chili. Acid is what makes chili 3-dimensional and sassy.<br />
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4) <strong>A combination of fresh and dried chili peppers and spices</strong>. I'm still learning about chili peppers, so this is where it gets fun. I like a medium-spicy chili that has a slow, mellow heat and have been experimenting with different peppers to obtain that.<br />
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Before I talk about what I'm doing, I want to say that I believe you can make a perfectly decent chili with the 2-Alarm Chili packets or other packets they sell in the grocery store, if you add the bacon, Guinness beer and chocolate. However, I like to use a combination of dried and fresh chili peppers in my chili. If I use chili powder, I like to know that it's as fresh as it can be, which is why I buy Penzey's spices in small lots.<br />
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In this chili, my foundation is <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyschilireg.html">Penzey's regular chili powder</a>, cumin, and oregano. To that, I add diced fresh chilis like poblano, jalapeno, and serrano peppers, which I saute with the onions and garlic. Fresh chilis add a fresh, grassy flavor to the chili, and they are also a little acidic.<br />
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I also like to add some chipotle in adobo. These are definitely smoky and rich, and a little goes a long way.<br />
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After that, I pick from a growing collection of dried chili peppers in my cabinet -- arbol (spicy, acidic), New Mexico (earthy), guajillo (fruity, piney), cascabel (nutty, tannic) -- and depending on what I'm doing, I'll either soak them in hot water or coffee, puree them, and add them to the chili, or I'll let them cook in the chili whole and pull them out. I always remove the seeds first, for both fresh and dried peppers, so that the chili is not too spicy for my family.<br />
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There are so many peppers that it's interesting to try them out and see what happens. I found a list of dried chili pepper descriptions at the <a href="http://www.foodsubs.com/Chiledry.html">Cook's Thesaurus</a> if you want to get an idea of what's out there.<br />
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5) <strong>No beans.</strong> My husband doesn't eat carbs, so there are no beans in my chili. But if I did put beans, they'd be black beans or red pinto beans. I don't like kidney beans.<br />
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6) <strong>Thickener.</strong> I've never used flour, or the more traditional thickener of masa, in my chili, but after having Desiree's chili, I may have to change my mind. Using a starch to thicken the chili liquid creates a smooth, silky texture, and yet another taste sensation. If you can't find masa, I'm sure that taking two corn tortillas, soaking or simmering them in some chili liquor to soften, blending it in a blender, and then adding it back (some or all of it depending on how thick you want the chili), would do the job.<br />
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7) <strong>Season with salt at each stage and fry the spices.</strong><br />
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Those are my thoughts on making a great chili. I should add my chili is never the same. I wrote down what I did today, which is the recipe below, but depending on my mood and what I have in my kitchen, my chili is always different. That said, it must be layered and flavorful, smoky and tangy, rich and memorable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqr7oYC2NztXE2BI1tYKl9VRH9bOgBdKX-7ZqxJCVBnJsbKTleQyv0GPqdtGua9478L43LRarZyGZxjg7lqH1D9rq4JJ1SAqeso7ueDDLLP1vHE-T1JKLeUTEsvxM2zkXvCUCo8rsoZmk/s1600-h/Chili+015.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394146880450543426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqr7oYC2NztXE2BI1tYKl9VRH9bOgBdKX-7ZqxJCVBnJsbKTleQyv0GPqdtGua9478L43LRarZyGZxjg7lqH1D9rq4JJ1SAqeso7ueDDLLP1vHE-T1JKLeUTEsvxM2zkXvCUCo8rsoZmk/s400/Chili+015.jpg" style="cursor: hand; display: block; height: 326px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<em><span style="font-size: x-small;">Chili with cubed beef instead of ground beef and with the addition of softened and pureed corn tortillas to thicken it up and get a silky texture.</span><br /><br /><strong>Go Hot or Go Home Beef Chili</strong></em>2 ½-3 lbs. ground beef or beef chuck hand cut into small 3/8"-1/2" chunks<br />
7 slices of bacon, cut into ¼ inch pieces<br />
2 medium onions or 1 large onion, finely chopped<br />
3-4 garlic cloves minced<br />
2 tbs. cumin<br />
1 tbs. oregano<br />
4 tbs. chili powder (ideally one like Penzey’s which is ancho chile and new Mexican chile or you can grind your own in a coffee grinder)<br />
Green chiles in small can (e.g, Ortega brand)<br />
1/2 chipotle chili in adobo sauce (or more if you dare; you can freeze the rest of the can in spoonful-sized portions for future use)<br />
1-2 jalapenos, seeded and diced<br />
2 poblano chilis, seeded and diced<br />
1-2 serrano chili, seeded and diced<br />
1 dried cascabel chilis (seeded) (optional)<br />
1 dried guajillo pepper (optional)<br />
1 cup coffee (optional)<br />
Salt and pepper to taste<br />
1 28 oz can of crushed tomatoes (put 1/2 a can first and see if it's enough)<br />
1 14 1/2 oz. can diced tomatoes (preferably Rotel)<br />
1 11.2 fl. oz. bottle of Guinness beer<br />
1 tsp beef concentrate or 1 cup beef broth<br />
1 block of semi-sweet or bittersweet chocolate (Baker’s chocolate comes in blocks)<br />
1 can of kidney, red pinto, or black beans (optional)<br />
1 corn tortilla (optional)<br />
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Before you start to cook, combine onions, poblano, jalapeno and serrano together. Also, mix the chili powder, cumin, and oregano together in a bowl. Puree the chipotle in adobo with a little water.<br />
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Render bacon until crisp in dutch oven; set bacon aside.<br />
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Brown meat cubes in bacon fat in batches, setting aside when browned. Salt and pepper meat to season. If using ground beef, brown meat in bacon fat and then drain. Salt and pepper to season. Set aside.<br />
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Add some vegetable oil to the dutch oven, and when hot, add onions, poblanos, jalapeno, and serrano peppers and cook until translucent(5 minutes); add garlic for a minute, being careful not to burn it.<br />
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Add chili powder, cumin, and oregano mixture to onions and fry for a couple minutes to release flavors.<br />
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Add beef to onions and spices. Mix together and cook for a few minutes.<br />
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Add the Guiness beer and pureed chipotle in adobo and bring to a simmer. Let cook for five minutes.<br />
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Add tomatoes, and beef concentrate or broth. If you have a cascabel chile, add it; if you don’t, don’t worry about it. Stir everything together.<br />
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Bring to a simmer and cook for one hour.<br />
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While the chili is simmering, simmer the guajillos in hot water or coffee to cover. When the guajillos are soft, puree in blender.<br />
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After one hour, add the piece of chocolate. Add guajillo mixture to taste (you want to taste; if your chili is too spicy for you already, then you don't want to add that much). Simmer another hour or until meat is softened. If you’re adding beans, add them 15 minutes before you finish cooking. Pull out cascabel chili before serving.<br />
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Adjust seasonings to your taste. If you feel it needs something to brighten it up, you can add a couple tablespoons of salsa and/or a squirt of ketchup. Serve alone, or with rice, nacho chips, shredded cheese, sour cream, and hot sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghe0FxqcD12dkybWr84rRVZBtEIoEGs091qaNIe43DdkC_Y9HENhQUgPOvYxqL2rj39jmKgtxfKpC3-a8XodNw-pR57OEWByIp_-H8WJRLRqUx22wKRO8DF0RZkQLbcBvRabGAKdIlDfx2/s1600-h/Ninette+1+Crop+Small.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5393739369058489714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghe0FxqcD12dkybWr84rRVZBtEIoEGs091qaNIe43DdkC_Y9HENhQUgPOvYxqL2rj39jmKgtxfKpC3-a8XodNw-pR57OEWByIp_-H8WJRLRqUx22wKRO8DF0RZkQLbcBvRabGAKdIlDfx2/s400/Ninette+1+Crop+Small.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 284px;" /></a><br />
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Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com5tag:blogger.com,1999:blog-2885673019774941316.post-73443960835456259542009-10-05T17:10:00.001-07:002009-10-05T17:11:34.992-07:00Hot on the Hilltop 2009<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Snzejzd3YN7DALA8VsfJsPySftbkRqJA1tyon74h-G8Njaw5gKD6Mogze_RecuGjBI3XxSFcrURQFCM2pSAPCEGxdrhPmmpykDxtvmyAChfwdqBIj6AK7A1udwtg6YGtI7JRodsagi4/s1600-h/chili+cook+off+logos+2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 365px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389272888302645522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Snzejzd3YN7DALA8VsfJsPySftbkRqJA1tyon74h-G8Njaw5gKD6Mogze_RecuGjBI3XxSFcrURQFCM2pSAPCEGxdrhPmmpykDxtvmyAChfwdqBIj6AK7A1udwtg6YGtI7JRodsagi4/s400/chili+cook+off+logos+2.jpg" /></a><br /><div><br /><br />COME ONE, COME ALL TO THE HOTTEST COMPETITION ON CAMPUS </div><br /><div><br />HOT ON THE HILLTOP 2009<br />First Annual Chili Cook Off<br /><br />It's the first Hot on the Hilltop Homecoming Chili Cook Off, featuring six of our own faculty and staff! </div><br /><div><br />The one crowned “Cast Iron Chef” will win the love and adoration of the Homecoming crowd and a gift to be given to the department of his or her choice. </div><br /><div><br />Ninette “Go Hot or Go Home” Enrique<br />Ninette don’t play when it comes to chili. Sassy and hot-headed just like the cook, her 7-chile chili will tickle your tastebuds and blow your mind. (In to Win for MUSIC)<br /></div><br /><div>Julia “Red Hot” Gabriele<br />Despite her deep New England roots, Julia’s “Cowboy Cred” chili indicates her trail roots from a former life. She thinks chili should be like life: on the spicy side, enjoyed among friends, and best served outdoors on a brisk autumn day. (In to Win for the SENTINEL)<br /></div><br /><div>Corey “Hot Stuff” Gamill<br />While the youngest of the chili cook off’s contenders, Corey is the most veteran of cook off contributors, having already survived three contests. His chili is inspired by his love for Texas and all things Texan. Hook 'em Horns! (In to Win for MATH)<br /></div><br /><div>Mike “Mad Scientist” Mitchell<br />As our resident scientist, Mike is a master mixer of chili compounds as his special formula will leave you clamoring for more. His scientific methods combine vegetable, animal, and mineral - slow cooked to perfection. If you know beans about chili, you know Mike's chili has no beans! (In to Win for SCIENCE)<br /></div><br /><div>Kate "Fresh and Hot" Parker-Burgard<br />Kate offers the healthiest chili around. Vegetarian-friendly and highlighted with vegetables grown in her summer garden, this chili is filled with many different bold flavors all coming together into one delicious dish. (In to Win for COMMUNITY SERVICE)<br /></div><br /><div>Desiree “Maui Spice” Smock<br />If you think of pineapples and coconuts when you think of Hawaii, forget it! Hawaii native Desiree will bring you a taste of paradise in her Paniolo (Hawaiian Cowboy) chili. (In to Win for ART)<br /><br />Who will be SLS’ FIRST CAST IRON CHEF? It's up to you!<br />Participate in the chili cook off blind tastings at the Hot on the Hilltop chili stand next to the upper entrance of the Athletic Center! Only $5 per tasting of 6 chilis.<br /><br />The winner will be announced at halftime of the football game. </div>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-22054917137726643782009-10-03T17:02:00.000-07:002013-09-22T17:44:22.550-07:00Chocolate Chip Scones Para Mis Amigas Queridas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgP9eqVxHAkT13wIud09Hhm3CD8dqZNbSote5vreTvldMliA3yH3Q1wbdBZJGTUMTGBwW8bbXtoKXnUEdRN8Ews564kT83R3dZayBTZVrB944D9Wn2qi6gD8PeArwJ-uJJbLUzF9cc8SJ/s1600-h/Scones+008.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388503026195796338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgP9eqVxHAkT13wIud09Hhm3CD8dqZNbSote5vreTvldMliA3yH3Q1wbdBZJGTUMTGBwW8bbXtoKXnUEdRN8Ews564kT83R3dZayBTZVrB944D9Wn2qi6gD8PeArwJ-uJJbLUzF9cc8SJ/s400/Scones+008.jpg" style="cursor: hand; display: block; height: 316px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<br />
My friend and colleague Claudia Alvarez invited me, my kids, and a few of the ladies from the World Language Department, for a tea party at her new house, which is on the water.<br />
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Mirna Goldberger, who is also coming, said "Ninette will bring scones!"<br />
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She was kidding, but then again, she doesn't know whom she's dealing with.<br />
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Or, to the contrary, she knows exactly whom she's dealing with.<br />
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I've never made scones. The first time I ever heard of or had scones was many years ago at the parents' house of my friend James McGill. He and his wife were married at the house, and the next morning, they had a lovely buffet spread which included scones, clotted cream, and jams. I never forgot my first bite of those tender, buttery scones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz-7_FsNnWMxZWy8wh5T5ZkgqU96UhWfAOIgp5cVXSSFdNLNEOQ9yh9WTp7ehSSh4Sq9yJkPHixQp_6f8YV1tByRL5lCfrMfxmq9O5hOYHOKyIpdqj8eZUcHC1K4GzOceXSnCC9fg1KLo/s1600-h/n1166030946_91390_2366.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388513563797276642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsz-7_FsNnWMxZWy8wh5T5ZkgqU96UhWfAOIgp5cVXSSFdNLNEOQ9yh9WTp7ehSSh4Sq9yJkPHixQp_6f8YV1tByRL5lCfrMfxmq9O5hOYHOKyIpdqj8eZUcHC1K4GzOceXSnCC9fg1KLo/s400/n1166030946_91390_2366.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 217px;" /></a><br />
<em><span style="font-size: 85%;">At James' wedding where I first had scones. Can you tell how long ago this was? Look at my shoulder pads! LOL. Answer: it was 1993.</span></em><br />
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Since then, I've had an assortment of things parading under the name of scones that were HORRIBLE. Flavorless, dry, and hard as a rock. Ew.<br />
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With some trepidation, I went about making this test batch of scones. Would these be a home run or a cratering disappointment?<br />
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These scones definitely took first place as the best I've ever had.<br />
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Gracias, Mirna!<br />
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Notes:<br />
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1) The inspiration for this recipe came from <a href="http://thibeaultstablerecipes.blogspot.com/2009/06/scones.html">Thibealt's Table</a>.<br />
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2) In different recipes I looked at, the butter could be as much as 2 sticks of butter. I liked this recipe as it only used 6 tbs., which did the job.<br />
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3) Cold butter is key, because when those little pearls of butter melt in the oven, the steam they generate results in lovely pockets of air and thus tender scones. I grated frozen butter into the flour mixture and then stuck the bowl into the freezer as an extra precaution.<br />
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4) Liquids in scone recipes included whipping cream, heavy cream, buttermilk, milk, and sour cream. I decided to use a mixture of half and half and sour cream, and it worked out great.<br />
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5) After adding the liquid, the dough seemed so crumbly that it wouldn't hold together, but then a few quick kneads got it to hold together enough so I could shape it and cut it.<br />
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6) Scones can include any number of flavorings. I used chocolate chips, but fresh, frozen, or dried fruits, nuts, cheese, etc. are all game. The sky's the limit!<br />
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7) I think scones are best when they're freshly baked, although I'm sure they can be heated up later or eaten at room temperature.<br />
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8) This time around I grated frozen butter, and I thought it was a bit of a pain. Next time I will use my food processor.<br />
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<strong>Chocolate Chip Scones</strong><br />
<br />
2 cups flour<br />
1/2 cup sugar<br />
2 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
6 tbs. cold butter (frozen if you're going to grate it)<br />
1/2 cup sour cream<br />
1/2 cup half and half<br />
3/4 cup chocolate chips<br />
Extra cream and sugar (sugar in the raw or turbinado sugar preferred)<br />
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Preheat oven to 425 degrees.<br />
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Mix the flour, sugar, baking, powder and salt together. Measure sour cream and half and half and put back in the fridge. Measure chocolate chips and put in the fridge too.<br />
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Grate frozen butter into the flour mixture and mix together (or you can cut the butter into smaller pieces and mix together with the pastry cutter until the flour resembles coarse meal). If butter is getting soft, stick the whole bowl in the fridge until it hardens up again. If using food processor, pulse the flour mixture and butter which you've cut into smaller pieces together until it resembles coarse meal).<br />
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Prepare the place you're going to knead and cut the dough into wedges by lightly flouring it. I usually use a <a href="http://www.amazon.com/s/ref=nb_ss?url=search-alias%3Daps&field-keywords=silpat">Silpat silicone mat</a>. Have a little extra flour on hand for your hands.<br />
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Mix the chocolate chips into the flour mixture and then add all the sour cream/half and half mixture, mixing with a fork as much as you can. If necessary, use your floured hand to press the dough together in the bowl and then dump it out onto your countertop, board, or Silpat. The mixture is pretty crumbly.<br />
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Knead the dough a few times until it just holds together and shape it into a circle. Flour your rolling pin and roll it until it's about 7 inches around. Cut in eight triangular pieces and put on your cookie sheet (I usually have a Silpat on my cookie sheets as the baked goods will not stick).<br />
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Brush the tops of the scones with a little half and half and top with turbinado sugar.<br />
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Bake for 15-20 minutes or until lightly brown.<br />
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Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDnab1zEh4f35O67Qh4BBhw4Oy1QLxx1sSboE_BSXjAYJIjd4an1R-jtS0g08GhQiuMZ8qrgHYv3sqU-wJkT2gPXFXUzM1iAjqOPqos3iFFAUx4n1Uff3bUYdA7CK73HMixfqU5CvW-1Y/s1600-h/Scones+004-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388502092191244418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDnab1zEh4f35O67Qh4BBhw4Oy1QLxx1sSboE_BSXjAYJIjd4an1R-jtS0g08GhQiuMZ8qrgHYv3sqU-wJkT2gPXFXUzM1iAjqOPqos3iFFAUx4n1Uff3bUYdA7CK73HMixfqU5CvW-1Y/s400/Scones+004-1.jpg" style="cursor: hand; display: block; height: 273px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-35265747779293448272009-09-23T04:03:00.000-07:002013-09-22T17:46:30.880-07:00Becky's Pumpkin Chocolate Chip Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguV2Qa81rNj7tVAfze_xoIET7YRk3T2xiCZ00Pta0LCmoNg5a-0F09sSUV49wJR7E_iK_M-bBimqZuFu5qv639geHpAGTnVnc9Q9llzxBsyNPq6A_etFOmAmTL-q_BM9ptuwDfWECjGtIF/s1600-h/Pumpkin+Choco+Chip+Muffins+and+Caramel+Rice+Crispie+Bars+002.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5383730635080419362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguV2Qa81rNj7tVAfze_xoIET7YRk3T2xiCZ00Pta0LCmoNg5a-0F09sSUV49wJR7E_iK_M-bBimqZuFu5qv639geHpAGTnVnc9Q9llzxBsyNPq6A_etFOmAmTL-q_BM9ptuwDfWECjGtIF/s400/Pumpkin+Choco+Chip+Muffins+and+Caramel+Rice+Crispie+Bars+002.jpg" style="cursor: hand; display: block; height: 238px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Becky Decatur is a fellow parent at school and her husband Jim is our esteemed Assistant Head of the Upper School. <br />
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When she saw my chocolate chip muffin post, she was kind enough to send me a healthier version involving whole wheat flour, flaxseed, and pureed pumpkin. <br />
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If you like moist, dense muffins that taste of fall, give these a try. <br />
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Pumpkin Chocolate Chip Muffins <br />
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Combine: <br />
<br />
1 cup canned pumpkin (Unsweetened) <br />
2 eggs <br />
1/2 c. brown sugar <br />
1/2 c. nonfat milk <br />
1/3 c. canola oil <br />
1 tsp. vanilla <br />
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<br />
Add to the wet mixture a mixture of: <br />
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1 cup white flour <br />
1/2 cup wheat flour <br />
1/4 ground flaxseed meal <br />
2 tsp. baking powder <br />
1/2 tsp. cinnamon <br />
1/4 tsp/ salt <br />
1/2 c. Hershey's mini chocolate chips <br />
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Bake at 350 degrees for 12-15 minutes depending on sizeNinettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-75988877389578463742009-09-21T04:08:00.000-07:002009-09-23T04:09:51.537-07:00Nat's Oysters Four Ways<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPb9mnePueZZ8PeuH82MbvwoVo8lctZfFYD5O-GSiRvH5QnMgqq1GoNfFEOZgxzdHPBRC21eGBrqlNu8vU8Xb2uD7RUwusfa7pLQQeQElwTQ58U_b-W47QEexhK2zTsD_dSTMcJXh1Rk7/s1600-h/Oysters+Four+Ways+014-1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 275px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383720169198286482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDPb9mnePueZZ8PeuH82MbvwoVo8lctZfFYD5O-GSiRvH5QnMgqq1GoNfFEOZgxzdHPBRC21eGBrqlNu8vU8Xb2uD7RUwusfa7pLQQeQElwTQ58U_b-W47QEexhK2zTsD_dSTMcJXh1Rk7/s400/Oysters+Four+Ways+014-1.jpg" /></a><br /><br />On Saturday, my friend Fontella surprised me by making me <a href="http://bigboldbeautifulfood.blogspot.com/2009/09/bowl-of-curry.html">Curry Chicken</a>. On Sunday, my friend Nat, who is the Associate Director of College Counseling, dropped off a cooler full of oysters freshly pulled out of the bay by Nat's knowledgeable hands.<br /><br />Is this a great weekend or what?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_ud19-S_owoQbPcRrzX-geVjmoodi4zH8CqYXwr198A-aCT4-L7h0qHyZC4z0kpZnQXz8vQpdB8aNkf_ASwm5t-zO4mZeN7X9xh9rjQnj96jVvLj2KjBdLgdDBjOrU47RY9MBl7Ky1GE/s1600-h/Oysters+Four+Ways+002.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383715776933986642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_ud19-S_owoQbPcRrzX-geVjmoodi4zH8CqYXwr198A-aCT4-L7h0qHyZC4z0kpZnQXz8vQpdB8aNkf_ASwm5t-zO4mZeN7X9xh9rjQnj96jVvLj2KjBdLgdDBjOrU47RY9MBl7Ky1GE/s400/Oysters+Four+Ways+002.jpg" /></a><em><span style="font-size:85%;"> Giant bag of oysters on ice in cooler.</span></em> <p></p><br /><p>Coming au natural without the sophistication that cultured oysters bring, these oysters were gnarly things, reminiscent of the crusty ghost pirates in Pirates of Caribbean. Most were Super Bowl sized oysters, and some were even padded with other smaller oysters that were fused to their shells.<br /><br />These XXL oysters found themselves over the white hot fire of my Big Green Egg, poached open to be consumed with melted butter, hot sauce, and lemon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgMXxVRzBIyxsyaLs_3cm1xNgzPg22YVR2i9p9K9X1LgOqtzl5sOu4sSl-8xi3aWxLe0zQh1lubODbSgn5JGZ6KMZbln-6IYLmoeXBrt4tA-HW9fjcmrn4M2CFzXGiTdrKRKrePgM5MAT/s1600-h/Oysters+Four+Ways+008.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 285px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383715685289133618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgMXxVRzBIyxsyaLs_3cm1xNgzPg22YVR2i9p9K9X1LgOqtzl5sOu4sSl-8xi3aWxLe0zQh1lubODbSgn5JGZ6KMZbln-6IYLmoeXBrt4tA-HW9fjcmrn4M2CFzXGiTdrKRKrePgM5MAT/s400/Oysters+Four+Ways+008.jpg" /></a><em><span style="font-size:85%;"> Oysters coaxed open by a live fire on the Big Green Egg.</span></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqKKZar6dTNNx7ZdqSK_XYAc_A2V4Pt48jXA0kweTluqoAftfGWUu0hjQLkHjEM_UqttFWpvRe0tr4rLFD-oNGGorNLroujDeaSbuWglq5hV839onYybCMDuqSbjKeBsvAvA9gsHCGhKb/s1600-h/Oysters+Four+Ways+023.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 354px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383717604866747714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqKKZar6dTNNx7ZdqSK_XYAc_A2V4Pt48jXA0kweTluqoAftfGWUu0hjQLkHjEM_UqttFWpvRe0tr4rLFD-oNGGorNLroujDeaSbuWglq5hV839onYybCMDuqSbjKeBsvAvA9gsHCGhKb/s400/Oysters+Four+Ways+023.jpg" /></a><em><span style="font-size:85%;">Poached oysters with melted butter and hot sauce.</span></em><br /><br />The smaller ones my husband pried open, and I served them plain, with cocktail sauce, and with a crunchy bread topping of toasted bread crumbs, garlic, shallots, scallions, and bacon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0nak5XIL9SoHEgorylOH_7AOgenaVMGNdlDDLKpfolByNRlfkAXxbabZCESq1SaAkdY8ihr50EYtUnvevFjb7J1NSD73g5qPIo9zK4SGHjdU6IlCke8nNeORYDpK_GBuYxcIHg0nRABw/s1600-h/Oysters+Four+Ways+013.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 302px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383715675505156642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0nak5XIL9SoHEgorylOH_7AOgenaVMGNdlDDLKpfolByNRlfkAXxbabZCESq1SaAkdY8ihr50EYtUnvevFjb7J1NSD73g5qPIo9zK4SGHjdU6IlCke8nNeORYDpK_GBuYxcIHg0nRABw/s400/Oysters+Four+Ways+013.jpg" /></a><em><span style="font-size:85%;"> Raw oysters with crunchy bacon and bread topping.</span></em><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflNZfHLw9uwFgVZWbHvt1bhwcdwYz0DVXViMP1I2lbrMp4I_erKlNcL_ZGFkzQcM8VkDRF2CSguzqJxjz6Hn1GBzrUe0VQkcemHLPCRV6W_78px9clyaGzcrof7dSMLSD_Cyk_R1FhTl1/s1600-h/Oysters+Four+Ways+017.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 355px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383715659498380754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiflNZfHLw9uwFgVZWbHvt1bhwcdwYz0DVXViMP1I2lbrMp4I_erKlNcL_ZGFkzQcM8VkDRF2CSguzqJxjz6Hn1GBzrUe0VQkcemHLPCRV6W_78px9clyaGzcrof7dSMLSD_Cyk_R1FhTl1/s400/Oysters+Four+Ways+017.jpg" /></a><em><span style="font-size:85%;">Raw oysters with cocktail sauce.</span></em></p><br /><p>My favorites were the raw oysters, small, briny, and sweet, with cocktail sauce and lemon. The poached oysters were okay, but their large sizes were a little too much of a good thing. I shucked those oysters and plan to cut them up and put them in soup tomorrow.</p><br /><p>Thank you, Nat, for fishing up some dinner on a beautiful Sunday.</p><br /><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTw6bPDAZN0aMIFAeEr2FkJ84YEeb0inayZVqoq4yQjxooHuPF8iU_fWQcUXgHHIaWSeDCs_zkDo9u-Urp_DPPtLl91raxfsvOSvxU1hW0IZO8Kz_HwFzhPVEsWP7iTV69voEyEzos3ER/s1600-h/Oysters+Four+Ways+021.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 352px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5383715650774359842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTw6bPDAZN0aMIFAeEr2FkJ84YEeb0inayZVqoq4yQjxooHuPF8iU_fWQcUXgHHIaWSeDCs_zkDo9u-Urp_DPPtLl91raxfsvOSvxU1hW0IZO8Kz_HwFzhPVEsWP7iTV69voEyEzos3ER/s400/Oysters+Four+Ways+021.jpg" /></a><em><span style="font-size:85%;"><br /></span></em><em><span style="font-size:85%;"></span></em></p>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com1tag:blogger.com,1999:blog-2885673019774941316.post-50342497213883109852009-09-20T09:13:00.000-07:002013-09-22T17:46:58.878-07:00Fontella's Curry Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatqNtho5XMPJDkv36unWB0qWNx1skE_cRP21T6r-2BUYT1zOYAw67VX4d8eGPwShIYIDP8NyhyphenhyphenFvZEHdL_Zb9gaCMJ0X97XsYnYasRRCAybAzNS9yHcdOpTw12-8aKiqzUWfOiPmT3CvQ/s1600-h/Fontella's+Trinidadan+Curry+014-2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5383359514972832322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatqNtho5XMPJDkv36unWB0qWNx1skE_cRP21T6r-2BUYT1zOYAw67VX4d8eGPwShIYIDP8NyhyphenhyphenFvZEHdL_Zb9gaCMJ0X97XsYnYasRRCAybAzNS9yHcdOpTw12-8aKiqzUWfOiPmT3CvQ/s400/Fontella's+Trinidadan+Curry+014-2.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Today I was at school with my kids to welcome and give a tour to a group of prospective families who were considering our school. Fontella, a fellow parent and friend, was there too with her daughters, and she gave me a warm hug and freely shared her lovely smile.<br />
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Last year, Fontella brought a Jamaican curry chicken to one of the school's Multicultural family group get togethers. It was the best curry chicken I had eaten, because the chicken was the softest and silkiest I had ever tasted. It was addictive. After that night, I would fondly tease Fontella with a "Where is my curry chicken?"<br />
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Well today was no different. I went on and on about where was my curry chicken, hugged her goodbye, and went home.<br />
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A couple hours later, I got a call from Fontella. Surprise! She went home and actually made curry chicken, and she called me to come pick up some.<br />
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Don't you agree I have lovely friends?<br />
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This time she made a curry with Trinidadian curry powder, which she called a dark curry.<br />
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I asked her how she went about cooking curry, since I was taught how to make other curries -- Japanese, Thai, <a href="http://bigboldbeautifulfood.blogspot.com/2009/07/malaysian-chicken-curry.html">Malaysian</a>, <a href="http://bigboldbeautifulfood.blogspot.com/2009/02/2-3-lbs.html">Jamaican</a>, Indian, and Guyanese -- from other friends.<br />
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Like my Jamaican friend Coleen, Fontella uses pre-mixed curry powders, bought from the local Caribbean store. There's Jamaican and Trinidadian curry powders, duck/goat curry powders, etc.<br />
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If Fontella is using chicken breasts, she slices it thin and dusts it with Goya adobo powder, cumin, onion powder, and salt and pepper, so that it can marinate in the spices.<br />
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She fries some garlic in oil and takes it out so it doesn't burn. After frying whole allspice berries in the oil until fragrant, she adds the curry powder, chicken, onions, and garlic and cooks them slowly for a few minutes, then adds a little water and cooks it at a low simmer, as Fontella says, "until it's done."<br />
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We figured out this was about 15 minutes.<br />
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Eat with rice for a lovely meal.<br />
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P.S. Fontella's handsome, young son reminds us to avoid those allspice berries -- they're for flavor, not for eating!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhuCSW2XTVtRdwzcZSDT754JD2IAusI8jaHK18pNCX522Ui1jYXx4m8ql0mKai9af0NWWjnpq19NmMcWNYyqS4i-TKu3-aQDoVmnD803PyujbHxBcze5i2xLw5iLvSm7GiIbvVccugAPL/s1600-h/Fontella's+Trinidadan+Curry+014-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5383359516809927234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhuCSW2XTVtRdwzcZSDT754JD2IAusI8jaHK18pNCX522Ui1jYXx4m8ql0mKai9af0NWWjnpq19NmMcWNYyqS4i-TKu3-aQDoVmnD803PyujbHxBcze5i2xLw5iLvSm7GiIbvVccugAPL/s400/Fontella's+Trinidadan+Curry+014-1.jpg" style="cursor: hand; display: block; height: 345px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com1tag:blogger.com,1999:blog-2885673019774941316.post-71629122690150386412009-05-22T09:49:00.000-07:002013-09-22T17:44:46.724-07:00Amish Friendship Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZoIvHT8afzwwl3rHGmCWVVFZ4-ku-gtaWn16aZCgmoSmsPf5-Yz3_oZdbSTIyJ8UF5GXjdp52v88DoTqi2yipEgv4JIEXVa5zT1G8utHRBzQFajDbcgTwh9aWooBbwvioC-deXQsB_ly/s1600-h/Amish+Friendship+Bread+009photoshop.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339745271065166770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZoIvHT8afzwwl3rHGmCWVVFZ4-ku-gtaWn16aZCgmoSmsPf5-Yz3_oZdbSTIyJ8UF5GXjdp52v88DoTqi2yipEgv4JIEXVa5zT1G8utHRBzQFajDbcgTwh9aWooBbwvioC-deXQsB_ly/s400/Amish+Friendship+Bread+009photoshop.jpg" style="cursor: hand; display: block; height: 301px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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One day my friend and colleague, Kate, gave me a Ziploc bag with a creamy looking mixture and a xeroxed copy of Amish Friendship Bread Cinnamon Loaf.<br />
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A quick glance and all I saw was "Mush the bag" and "NO METAL." Kate told me she had gotten her bag of yeast starter from another friend who got it from another friend and so on and so forth. Who knows how long this starter has been circulating, through whose hands it has passed, and how many mouths it has fed? It's kind of cool to think we are all connected.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLba8ac9CDyEZp6Q7hElVBZASDvlOVRR3jjRBhfoKTnKww43t1cnF7SSanstRfaZ0s3DbUHUKGdJXPbUMY109N9ynW5o_dNtgJnYqZrdWQkfjJ3HgboQBFXs7qXQSP0Tx0zHt-uk553BYJ/s1600-h/Amish+Friendship+Bread+015.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339754004131521602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLba8ac9CDyEZp6Q7hElVBZASDvlOVRR3jjRBhfoKTnKww43t1cnF7SSanstRfaZ0s3DbUHUKGdJXPbUMY109N9ynW5o_dNtgJnYqZrdWQkfjJ3HgboQBFXs7qXQSP0Tx0zHt-uk553BYJ/s400/Amish+Friendship+Bread+015.jpg" style="cursor: hand; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />Once you get your bag, you follow the instructions and ten days later, you make your own bread and four more bags of starter to keep or give to your friends. You can freeze the bags of starter to save for a later date. Just let the starter defrost and watch for the bubbles to start again before you proceed with the recipe.<br /><br />It's important to leave the bag out at room temperature so that the yeast can do its work. If for some reason, something goes awry or you want to make the bread and have no friends who have given you a bag, I include the recipe for starting an original starter batch. <br />
My daughter Lizzy loved this light, moist and sweet bread. Every time I went into the kitchen I noticed the loaf got magically smaller, until *poof*, it was gone.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jQXisnELnTvvnVXs8uOKAkGLoKPUMPu5bX_xbn-V4NemBFIMUR1z1WqvvQPzco0mY-fotir5Zo3DIz4DCIJB73YbhlHkSEBvlkk1gWS0cYltTIa_GWGxbg-6LxKBHtz1LeIMKB4GJPVC/s1600-h/Amish+Friendship+Bread+012photoshop.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5339745268754795314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jQXisnELnTvvnVXs8uOKAkGLoKPUMPu5bX_xbn-V4NemBFIMUR1z1WqvvQPzco0mY-fotir5Zo3DIz4DCIJB73YbhlHkSEBvlkk1gWS0cYltTIa_GWGxbg-6LxKBHtz1LeIMKB4GJPVC/s400/Amish+Friendship+Bread+012photoshop.jpg" style="cursor: hand; display: block; height: 286px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br /><br /><br /><span id="fullpost"><br /><strong>Amish Friendship Bread Cinnamon Loaf Recipe</strong> (from the xeroxed piece of paper I received with the starter)<br /><br />Do not use any type of metal spoon or bowl for mixing.<br />Do not refrigerate.<br />Batter will rise, bubble, and ferment ... burp as needed.<br /><br />Day 1 - receive the starter and do nothing<br />Day 2 - Mush the bag.<br />Day 3 - Mush the bag.<br />Day 4 - Mush the bag.<br />Day 5 - Mush the bag.<br />Day 6 - Add to the bag 1 cup each flour, sugar and milk. Mush the bag.<br />Day 7 - Mush the bag.<br />Day 8 - Mush the bag.<br />Day 9 - Mush the bag.<br />Day 10 - Follow these instructions:<br /><br />1. Pour the entire contents of the bag into a non-metal bowl.<br />2. Add 1 1/2 cups flour, 1 1/2 cups sugar and 1 1/2 cups milk. Stir.<br />3. Measure one cup batter into four 1-gallon Ziploc bags and give to friends along with a copy of the recipe.<br />4. Preheat oven to 325 degrees.<br />5. Add to the remaining batter:<br /><br />3 eggs<br />1 cup oil<br />1 tsp. cinnamon<br />1/2 cup milk<br />1/2 tsp. vanilla<br />1 1/2 tsp. baking powder<br />1/2 tsp. baking soda<br />2 cups flour<br />1 large box instant vanilla pudding (or any flavor)<br />1/2 tsp. salt<br /><br />6. Grease 2 large loaf pans<br />7. In a small bowl, mix together 1/2 cup sugar and 1 1/2 tsp. cinnamon. Dust the greased pans with 1/2 of this mixture.<br />8. Pour the batter evenly into the 2 pans and sprinkle the remaining sugar mixture over the top.<br />9. Bake 1 hour. Cool the bread until it loosens evenly from the pan (about 10 minutes). Serve warm or cold. YUMMY!<br /><br />If you keep a starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the Amish know how to creat the starter, so if you give them all away, you will have to wait until someone gives you one back. ENJOY!!<br /><br />NO METAL.<br /><br />Here is an alternate bread recipe if you don't have instant pudding in the house, which I got from <a href="http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html">http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html</a>:<br /><br />Remaining batter in the bowl (step #5 above)<br />2/3 cup oil<br />3 eggs<br />1/2 tsp. salt<br />1 tsp. vanilla<br />1 to 1 1/2 tsp. cinnamon<br />1 cup sugar<br />2 cups flour<br />1 1/4 tsp. baking powder<br />1/2 tsp. baking soda<br /><br />Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).<br />Grease two loaf pans with butter, sprinkle with sugar instead of flour.<br /><br />Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.<br /><br /><strong><a href="http://www.momswhothink.com/bread-recipes/amish-friendship-bread.html">Amish Friendship Bread Starter</a></strong>This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!<br /><br />Ingredients:<br /><br />1 pkg. active dry yeast<br />1/4 cup warm water (110°F)<br />1 cup all-purpose flour<br />1 cup white sugar<br />1 cup warm milk (110°F)<br /><br />Directions:<br /><br />1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.<br />2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.<br />3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.<br /><br />For the next 10 days handle starter according to the instructions above for Amish Friendship Bread.<br /></span>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-29736202971235222962009-05-17T09:37:00.000-07:002009-09-20T09:47:31.697-07:00Galley Cooking on the Boat with Julia<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBCjTufeXNzgDy39TtyKG1qxOuUxh3LbFDWX-h9TXj1gudkTJGuYIwkOMfwJ-TQ2LmwIOEtKSRiu6sUx9gcjdbs0CIP44zFoKr5WdyOXudyzDyhL6BXJfhpjYdOWQHuY6HIi88jBSKQra/s1600-h/Dinner+on+Julia%27s+Boat+5-16-09+030.jpg"><img id="BLOGGER_PHOTO_ID_5336807468964733698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 323px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBCjTufeXNzgDy39TtyKG1qxOuUxh3LbFDWX-h9TXj1gudkTJGuYIwkOMfwJ-TQ2LmwIOEtKSRiu6sUx9gcjdbs0CIP44zFoKr5WdyOXudyzDyhL6BXJfhpjYdOWQHuY6HIi88jBSKQra/s400/Dinner+on+Julia%27s+Boat+5-16-09+030.jpg" border="0" /></a><span style="font-size:85%;"> Chef Julia in her sailboat galley kitchen</span><span style="font-size:85%;"><br /><br /><em></em></span></div><div align="left"><em><span style="font-size:85%;">Julia Gabriele has been at the school for 18 years. She has lived through times of abundance and scarcity, and she has held almost every position at the school, including English teacher, Admissions Director, Marketing Director, Assistant Head of School, Upper School Division Head, and now Assistant Head of School for Finance & Operations.<br /><br />She is also a great cook, organic vegetable gardener, and mother to two talented SLS students. She also knows how to cook in small spaces, since she lives on a sailboat during the summer.<br /><br />Julia's sailboat galley kitchen equipped with a petite stove, oven, microwave, sink and countertop. You don't need a big kitchen and the fanciest equipment to turn out great food, as you'll see here.</span></em> <em><span style="font-size:85%;">Without further ado, here is guest blogger, Julia ...</span></em><br /><br />I wasn’t sure if it was the waves gently tossed off the early fishing boats that woke me or the cries of the gulls signaling a new day. No matter, I thought as I curled deeper under my blankets in our boat’s v-berth. I began to think about the day that lay ahead.<br /><br />Glancing out toward the departing fishing boats, I realized that not even the strong coffee I had just brewed would cut the fog that settled over the harbor. Resigned that this may be a day at the marina rather than at sea, I realized it might be the perfect opportunity for an adventure in the galley.<br /><br />What to make? The damp chill coming off the fog seemed to whisper a warm and hearty stew. And given the setting, it seemed an accompanying seafood dish was a given.<br /><br />Slowly the image emerged: a steaming bowl of <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/salsa-chicken-skewers.html">Santa Fe Chowder </a>chock full of vegetables in a spiced broth laced with lime juice, along with <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/jumbo-honey-corn-muffins.html">honey corn bread </a>for dipping.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_Yz-tV-4JvgZ8iyizrBklSc02IRG32Bgc-KGjtmsxsisx3jY7M8dDVaIeOwBdAysv-LpUYKs3q8-UrRzPcUkOXF-9ghWLxJRzA_6AAWNoFl3uRUDEalTLKdGe7TsdPp8kviwV_ZfetFT/s1600-h/Dinner+on+Julia%27s+Boat+5-16-09+025photoshop.jpg"><img id="BLOGGER_PHOTO_ID_5336807790921731010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 306px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg_Yz-tV-4JvgZ8iyizrBklSc02IRG32Bgc-KGjtmsxsisx3jY7M8dDVaIeOwBdAysv-LpUYKs3q8-UrRzPcUkOXF-9ghWLxJRzA_6AAWNoFl3uRUDEalTLKdGe7TsdPp8kviwV_ZfetFT/s400/Dinner+on+Julia%27s+Boat+5-16-09+025photoshop.jpg" border="0" /></a><em><span style="font-size:85%;"> <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/salsa-chicken-skewers.html">Santa Fe Chowder (vegan)</a></span></em><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/salsa-chicken-skewers.html"> </a><br /><br />Joining the chowder would be <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/tequila-and-lime-marinated-fiesta.html">Fiesta Shrimp</a> marinated in garlic, fresh ground pepper, tequila and cilantro picked from my planter on the dock.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDaBZTD7DpAb3EO7RDNhrn7w626KSWR0RbnKhCYbj1xKzfAFB4eha3X8WGU_sfjQhds5SikRS-k_hyBHVfYZWqnW18c_O8k6a7U6d7ZKdy7uMq-mb4-LOXLS16OOebrWbbx9w4z_X2uUNE/s1600-h/Dinner+on+Julia%27s+Boat+5-16-09+050.jpg"><img id="BLOGGER_PHOTO_ID_5336807471556508802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDaBZTD7DpAb3EO7RDNhrn7w626KSWR0RbnKhCYbj1xKzfAFB4eha3X8WGU_sfjQhds5SikRS-k_hyBHVfYZWqnW18c_O8k6a7U6d7ZKdy7uMq-mb4-LOXLS16OOebrWbbx9w4z_X2uUNE/s400/Dinner+on+Julia%27s+Boat+5-16-09+050.jpg" border="0" /></a> <em><span style="font-size:85%;"><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/tequila-and-lime-marinated-fiesta.html">Tequila and Lime Marinated Fiesta Shrimp</a> (sauted on the stovetop)</span></em><br /><br />And for the non fish eaters, <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/salsa-chicken-skewers.html">chicken skewers </a>marinated in salsa and lime juice.<br /><br /><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/salsa-chicken-skewers.html"><img id="BLOGGER_PHOTO_ID_5336807464264392530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 310px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZRpk1LJhTq_rv3-gymcJ1E2A0xsu4TRBWugHvus5ohnRbWYoS-JhITKEljsXb80BDGNuW9M8fQvOTA2hM8jeaIBHh2o-rjwCHsBljGe6eSYwz0VHVWU7BIKzTFEPylOBAV_7ZXcH7byp/s400/Dinner+on+Julia%27s+Boat+5-16-09+021.jpg" border="0" /><em><span style="font-size:85%;"> Salsa Chicken (Baked)</span></em> </a><br /><br />And for the kids, <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/baked-taquitos.html">baked taquitos</a> filled with Monterey Jack Cheese.<br /><br /><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/baked-taquitos.html"><img id="BLOGGER_PHOTO_ID_5336807468033857730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 348px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Qgzn_aFVENwDFcOHerRJbxeqjMgjcCOTqq5UQ4mJZ6TPm_fwVkdKuTptqru0-LEyK5SH4BnG7R3it84hWCHfjQJkYgdm0IwaMY-o6SC9yb6qT2JfhoQRyhN25tcrfkPjoLqlfzuzMSpx/s400/Dinner+on+Julia%27s+Boat+5-16-09+038photoshop.jpg" border="0" /><em><span style="font-size:85%;">Chicken Taquitos (baked)</span></em><br /></a><br />Who to share in this adventure but my good friend, Ninette, who loves food as much as I do. I made the call and left the message; bring the kids, wine, and your camera.<br /><br />As the afternoon slipped into evening, the aroma of the baking corn bread brought the dock kids around begging for a taste. The allure of the corn bread mingled with the chowder attracted more wandering friends.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkXDNoXaEAYibSPUU6bfmER1PBCz8Uvi0cqUED94NrZJ1rFaSGgp-QQgmfSWHuCN6GaP3jOeGpaEIWBvBD105tDDD5WAPfegw_ZL0vLB_tZKYAyvBap0yyq4kPm1VZtXM3hamvwINk4Xc/s1600-h/Dinner+on+Julia%27s+Boat+5-16-09+009.jpg"><img id="BLOGGER_PHOTO_ID_5336807462088478882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 330px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkXDNoXaEAYibSPUU6bfmER1PBCz8Uvi0cqUED94NrZJ1rFaSGgp-QQgmfSWHuCN6GaP3jOeGpaEIWBvBD105tDDD5WAPfegw_ZL0vLB_tZKYAyvBap0yyq4kPm1VZtXM3hamvwINk4Xc/s400/Dinner+on+Julia%27s+Boat+5-16-09+009.jpg" border="0" /></a><em><span style="font-size:85%;"> <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/jumbo-honey-corn-muffins.html">Jumbo Honey Corn Muffins</a></span></em><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/jumbo-honey-corn-muffins.html"><br /></a><br />Ninette arrived with the perfect opportunity to celebrate - her mother-in-law Joyce's birthday. Laughter, stories, and dear friends proceeded to fill the boat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR5hejTjj9y4AuTvLNOXobXjLVFt_U5yBwGMw0DOzk2FsTqdjLChaAKEgG7wa2jtWgWzsuoNVELObh4opdXWvDhSfRt4b3mxQdy4xjsna5PB-o4dthPWFbEIOWAGwLG_NR1EftEH9_zzg/s1600-h/Dinner+on+Julia%27s+Boat+5-16-09+031.jpg"><img id="BLOGGER_PHOTO_ID_5336846872807822610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR5hejTjj9y4AuTvLNOXobXjLVFt_U5yBwGMw0DOzk2FsTqdjLChaAKEgG7wa2jtWgWzsuoNVELObh4opdXWvDhSfRt4b3mxQdy4xjsna5PB-o4dthPWFbEIOWAGwLG_NR1EftEH9_zzg/s400/Dinner+on+Julia%27s+Boat+5-16-09+031.jpg" border="0" /></a><em><span style="font-size:85%;"> Happy Birthday, Joyce!</span></em><br /><br />The flavors blended as one taste led to another. And whether it was the gentle rain on the hatches or the lingering flavors that kept people mingling, it seemed like we couldn’t end the evening more perfectly.<br /><br />Ninette did, however with a finale that outdid it all. A <a href="http://bigboldbeautifulfood.blogspot.com/2009/05/rustic-tart-with-blueberries.html">gorgeous galette</a> with a perfect flaky crust and filled with blueberries, raspberries, and blackberries.<br /><br /><a href="http://bigboldbeautifulfood.blogspot.com/2009/05/rustic-tart-with-blueberries.html"><img id="BLOGGER_PHOTO_ID_5336842713469615874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARqXksz76lOGwM7OsMRILhyeVNHnuOC_YRD3wJRwyUOL9CDQllMuw6wmyH7v5uQLoZkpPTCIoA4mhmyXCUiWNbNOiGBI4F4_BdYIvC0ejfbPl8JEhCM-IBW20fgdkvkZ2pylunXj-ZHih/s400/Dinner+on+Julia%27s+Boat+5-16-09+008.jpg" border="0" /><em><span style="font-size:85%;">Rustic Berry Tart</span></em></a><br /><br />Later that evening as I settled back into the v-berth drowsy and full, I found myself grateful for good food, great friends, and even occasionally, the fog that keeps us dock bound.</div>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-31910087079410932702009-02-14T09:54:00.000-08:002013-09-22T17:47:30.094-07:00SuSu Chicken Marsala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaY_byXi9HZz_uewnLIi7IWI4MAenG89y1wbJhZv64LcBAuLJXgwS1BmnN-epw-JH7tEQrbcVEhm58NeY_dqX6R5a_cSgezsDvgoe71lEXcdOVz8jZ_Slw5wyeGUC3gS9XAil9WhoZrACV/s1600-h/IMG_1188_Cropped%5B1%5D.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5302699724796105490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaY_byXi9HZz_uewnLIi7IWI4MAenG89y1wbJhZv64LcBAuLJXgwS1BmnN-epw-JH7tEQrbcVEhm58NeY_dqX6R5a_cSgezsDvgoe71lEXcdOVz8jZ_Slw5wyeGUC3gS9XAil9WhoZrACV/s400/IMG_1188_Cropped%5B1%5D.JPG" style="cursor: hand; display: block; height: 295px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> One gloomy winter week in January 2009, my friend Su swept me away from school for a restorative lunch at her favorite Italian restaurant. In addition to the main entree of friend therapy, I had a veal and shrimp piccata and Su enjoyed veal marsala. I've made this chicken marsala in her honor. Thank you, Su.<br />
<br />
To make this an easy weeknight meal, I used packaged sliced chicken. Of course, you can take chicken breast, slice it yourself, and pound it so it's even. I also used packaged sliced mushrooms. This will serve 3 people and of course you can double or triple the recipe.<br />
<br />
3/4 to 1 lb. prepackaged sliced chicken<br />
Flour<br />
Salt and pepper<br />
Olive oil<br />
1/2 tbs. butter<br />
2 slices bacon (or 2 oz. pancetta), finely chopped<br />
1 8 oz. package sliced mushrooms<br />
1 tsp. tomato paste (I use Amore paste in the tube)<br />
1 clove garlic, minced<br />
Salt and pepper<br />
Italian seasoning<br />
1 cup sweet Marsala<br />
1/2 cup chicken broth<br />
Lemon<br />
Fresh chopped parsley<br />
A tsp. of cornstarch mixed with a couple tsp. of water<br />
<br />
Heat oven to 200 degrees.<br />
<br />
Season chicken on both sides with salt and pepper. Dredge both sides in flour, shaking off excess flour.Heat saute pan over medium heat.<br />
<br />
Add 1-2 tbs. of oil and cook chicken on both sides, 4-6 minutes per side depending on the thickness. If cooking in batches put chicken on a plate, covered loosely with tin foil, in the oven.Add a little oil and little butter in the skillet. Add bacon and cook for one minute. Add mushrooms and garlic and cook until bacon is browned and mushrooms are cooked, around 8 minutes. Add salt, pepper, and a little italian seasoning. Add tomato paste and cook with mushrooms until the tomato starts caramelizing. Take out mushrooms and set aside.<br />
<br />
Add marsala wine to skillet and simmer five minutes, letting it reduce and the alcohol burn off. Add back mushrooms and chicken broth, and cook until sauce is reduced, another five minutes. taste, add salt and pepper as needed, and add shot of lemon as needed. Add cornstarch slurry, and stir, letting it come to a simmer for final thickening and add parsley.Poor sauce over chicken and serve.Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com0tag:blogger.com,1999:blog-2885673019774941316.post-54891928239752541392009-02-14T09:52:00.000-08:002009-09-20T09:52:47.660-07:00Coleen's Jamaican Curry Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sPbIS3RAraSh1IhofKW69XFScxT3YXypVaTIm0tOL41lC3U__AmA1CvFxOmLvFQRe8thZ9CG18WjKhy2DJRq4XiR9NdPSO8JgPMi4Xw-Foi3ekdUs3XX8vbyFtamqT62Ed2Yu3aXgk2Z/s1600-h/Jamaican_curry-1.jpg"><img id="BLOGGER_PHOTO_ID_5313232230429052530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 326px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sPbIS3RAraSh1IhofKW69XFScxT3YXypVaTIm0tOL41lC3U__AmA1CvFxOmLvFQRe8thZ9CG18WjKhy2DJRq4XiR9NdPSO8JgPMi4Xw-Foi3ekdUs3XX8vbyFtamqT62Ed2Yu3aXgk2Z/s400/Jamaican_curry-1.jpg" border="0" /></a> Coleen is one of my best friends in the whole world. She epitomizes the spirit of this food blog, as she's got a big heart, a bold personality and is beautiful both inside and out. Coleen came here from Jamaica when she was in her teens and has taught me to make some of the food from her homeland, including chicken curry.<br /><br />2-3 lbs. skinless bone-in chicken (thighs and breast)<br />6 scallions<br />1 medium-large onion, chopped<br />4 cloves garlic, cut in pieces<br />Couple sprigs fresh thyme<br />Goya Adobo powder<br />Onion powder<br />Garlic powder<br />Salt and pepper<br />Curry powder<br />Chicken bouillon (or chicken broth)<br />1 scotch bonnet pepper<br />Potatoes <div><br />Cut chicken into smaller pieces with a cleaver.<br /><br /></div><div>Put chicken in a big bowl. Mix in cut onion, garlic, and scallions. Season as desired with adobo powder, garlic powder, onion powder, salt and pepper, and thyme, mixing the seasonings throughout. Add a generous amount of curry powder, enough to coat each piece. If you have time, let marinate overnight or for a couple hours. If you don't have time, it's fine to cook the chicken right away. </div><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxb-YLyIRZF3JDsyrNDYSMinYdIQJs5qIaVoawrM-4TY0lgcBA5YLUSWTD9SNI_Tbaw3zMGqJAYLqgfrI8M9K-Cz-rLTNBM7_5zJahZYv-8QeFtAQi9DimOIq98LiXoGsvnZmKsffKa_V/s1600-h/Food+001.jpg"><img id="BLOGGER_PHOTO_ID_5303218429703874450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxb-YLyIRZF3JDsyrNDYSMinYdIQJs5qIaVoawrM-4TY0lgcBA5YLUSWTD9SNI_Tbaw3zMGqJAYLqgfrI8M9K-Cz-rLTNBM7_5zJahZYv-8QeFtAQi9DimOIq98LiXoGsvnZmKsffKa_V/s400/Food+001.jpg" border="0" /></a><br /></div><div>Heat a 1/4 cup-1/2 cup of oil in dutch oven (a thin layer of oil on the bottom of the pot) over medium heat. Add chicken and lightly pan fry all pieces, turning and rotating pieces. Pieces shouldn't be browned per se, but the outside should be lightly cooked. Coleen calls it glazed. The pan will talk to you with a nice sizzling sound when the chicken is cooking properly. When the chicken is almost glazed, liquid will start accumulating on the bottom of the pan. That's when you know you're about done. Add water or chicken broth until almost covered. If you use water, add a piece of chicken bouillon Add the scotch bonnet pepper (optional). </div><div><br /></div><div>Cover and simmer 30-40 minutes. Add potatoes 20 minutes into the process and cook until tender.</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqHLvxndUoBtKv1BqUmEufq3kT9svGo8M758sxLwObp2xs_5Jae7RA4fEp6IlkNUln51cXNQZPlOwdAOVXHLh__NolnDjdnZCleLd8pj2I_EpR3-EPhmvWaLibQ_Bu9tIrQ-bAPsxJQlq/s1600-h/Food+003.jpg"><img id="BLOGGER_PHOTO_ID_5303218437665764274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqHLvxndUoBtKv1BqUmEufq3kT9svGo8M758sxLwObp2xs_5Jae7RA4fEp6IlkNUln51cXNQZPlOwdAOVXHLh__NolnDjdnZCleLd8pj2I_EpR3-EPhmvWaLibQ_Bu9tIrQ-bAPsxJQlq/s400/Food+003.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sPbIS3RAraSh1IhofKW69XFScxT3YXypVaTIm0tOL41lC3U__AmA1CvFxOmLvFQRe8thZ9CG18WjKhy2DJRq4XiR9NdPSO8JgPMi4Xw-Foi3ekdUs3XX8vbyFtamqT62Ed2Yu3aXgk2Z/s1600-h/Jamaican_curry-1.jpg"><img id="BLOGGER_PHOTO_ID_5313232230429052530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 326px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sPbIS3RAraSh1IhofKW69XFScxT3YXypVaTIm0tOL41lC3U__AmA1CvFxOmLvFQRe8thZ9CG18WjKhy2DJRq4XiR9NdPSO8JgPMi4Xw-Foi3ekdUs3XX8vbyFtamqT62Ed2Yu3aXgk2Z/s400/Jamaican_curry-1.jpg" border="0" /></a><span style="font-size:85%;"> <em><em>Completed curry with white rice.</em></em></span>Ninettehttp://www.blogger.com/profile/01579578878877635078noreply@blogger.com2